Summary

Ingredients

• 360 g pumpkin meat (Hokkaido), pureed
• 440 g apple sauce, self-cooked, without suar
• 420 g preservin suar, 2: 1
• 2 cardamom pods, green
• 1 teaspoon gingerbread spice
• 0.5 teaspoon ½ cinnamon powder
• 1 teaspoon vanilla extract
• 6 clove (s)

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Instructions

1. Bring the pumpkin puree and applesauce with the spices and preserving sugar to the boil and cook according to the instructions on the packet.
2. Take a gel sample. To do this, place a teaspoonful of jam on a plate and allow to cool, when it has gelled well, fill the glasses.
3. The amount is enough for 2 glasses of 250 and 2 glasses of 225 g.
4. This jam tastes wonderfully Christmassy and is very suitable as a souvenir with your Advent coffee.